Oil and fat treatment and product



Patented Nov. 10, 1936 UNITED STATES PATENT. OFFICE on. AND ra'r murmur.mn rnonno'r Boy 0. Newton and Donald P. Grettie. Chicago,

1ll asslgnors to Industrial Patents Corporation, Chicago, 111., acorporation of Delaware No Drawing. Application August 15, 1932, SerialNI.)- 628,960

11 Claims. (01. 99-463) This invention relates to the treatment of oilsoils, but, which, from the standpoint of the reand tats and the productsthereof. More parfiner, are considered to be impurities.

ticularly this invention relates to edible oils and We have discoveredthat some of these imfats such as shortening and salad oil. puritieshave very definite anti-oxidant prop- 5 One of the objects of thisinvention is to proerties.

vide a method for stabilizing shortening products Our inventioncontemplates supplyi these and the like against rancidity. anti-oxidantbodies to oils and fats which lack Another object of this invention isto provide them, whether their absence is due to the source a processfor Winterizing cottonseed oil. Anof the material as in the case oflard, or the treatother object of this invention is to provide a ment towhich the product has been subjected as 10 stabilized shorteningproduct. Other objects of in the case of refined cottonseed oil. This wethis invention willbe apparent from the descripdo by adding a smallportion of crude oil which tion and claims/which follow. is high innatural anti-oxidant content.

,3 1 kn/dwn t t many shortening prod- In the treatment of lard, forexample, we add ucts, such as lard and the-like, become rancid a smallamount or from one to five per cent of 15 and acquire a disagreeableodor and taste as a rude'hot-pressed cottonseed oil. nd th reafterresult of chemical reaction between the unsatuchill and then package andmarket the P oduct 11! rated fatty glycerides present in the shortening,the usual way. and the oxygen of the atmosphere. It is, therea In themanufacture of a salad dressing product as fore, desirable to stabilizeedible oils and fats ch as mayonnaise. French dr ng. and the againstranoidjty, like. it is necessary to emulsify oil with the other In the.manufacture of shortening products, it ingredients in such 8 manner asto form a stable is oftendesirable to incorporate air into the body orpseudo-stable emulsion or the oil-in-water of the fat to produce thedesired color and con- P 5 sistency. -It is apparent that the oxygen inthe It is a matter of c mm n n wle ge that some air. finely dispersedthroughout the mass, inoils are more suitable than others for producingcreases the danger of. rancldity, due to a very this type o smlllsiollpOlive considerable diiierence between the various tats 'because of iflavor and ease of u ific and oils with respect to the rate of oxidationas long been a favorite 011 for useln em when exposed under theseconditions. duction Of salad ressing. Peanut oil is also 3 It has becomethe practice to utilize only a hly desirable r hi Purp se because of itssmall number of fats in the production of highflavor and the ease withwhich it emulslfis grade shortening pr0ducts In recent years the largesupply of cottonseed By the present invention, certain fats which do 11has led to its use in salad dressings, p ly 36 not have naturalresistance to oxidation are rein in this country and some extent in gndered more stable and less easily oxidized. By countries.

the practiceoi the method of the present inven- I has b n shown hat thePresence of an tion, it is possible to produce shortening products, ex vsmmlnt 0f the hard r portion of cottonhaving greatly improved resistanceto rancidity, seed oil consists of tri-stearine, trl-palmitin, etc.

40 iromiats. which are otherwise easily oxidized. 'These substancescrystallize within the oil drop- We have found. that some rats andoilspossess lets of the emulsion after the emulsion is held or naturallyoccurring anti-oxidants which are restored at a low temperature, and thecrystals moved-by caustic refining. thus formed pierce the protectivefilm around The commercial production of reasonably the droplets of oil,causing the emulsion to break '45 stable, edible rats from vegetableoils involves down and separate into its respective phases, Y5 causticrefining. .In the process of caustic re- It has long been the practice,in preparing fining, theoil or tat is melted and while inthis cottonseedoil for use in salad dressings, to sub-. condition treated with anaqueous solution oi ject the cottonseed oil to a Winterizing process. a

sodium hydroxide. The sodium hydroxide reacts In this process the .oilisheld at a low temperawith the free fatty acids present in the meltedture for a definiteperiod of time, until a portion oil to form soapswhich readily settle out with the or the harder constituents in the oilhas had an water and may be removed by decantation iolopportunitytocrystallize, after which theoil is lowed by filtration. This treatmentwith causpassed through a filter to remove the crystallized tic sodaremoves many gums and resinous matefat. The soft portion which passesthrough the rials which occur naturally in crude vegetable filter isdeodorized and used for salad oil.

to allow suflicient crystallization to produce the best salad oil. It isknown that a longer period in seeding tanks permits more completeseparation of the stearine, and gives a product which has less tendencyto seed-out or solidify after having been worked into an emulsion. It isthe common practice, therefore, to seed cottonseed oil long enough, andat a sufllciently low temperature, to produce a soft oil fraction whicwill withstand temperatures of 32 F. for at least ten hours. For thebest product to be used in bommercial emulsions, requiring handling inwinter temperatures, it is desirable to have an oil which will withstandthe cold test at 32 F. for longer than ten hours, and by seeding for anexceptionally long time, which involves, of course, additional expense,the cold test can be lengthened to fifteen or twenty hours, and in thecase of some oils, to a slightly longer period.

By the present invention, it is possible to produce a winterizedcottonseed oil for salad oil purposes which will withstand the cold testat 32 F. for a much longer period of time than the knownwinterizingprocess permits.

The present invention also permits the production of a winterizedcottonseed oil without the additional outlay of time and equipmentrequired for Winterizing for excessively long periods of time.

We have discovered that crude cottonseed oil, before it is treated withcaustic soda, possesses certain properties, probably due to the presenceof natural gums and resinous material, which tend to prevent thecrystallization of stearine. We have found that it is possible toincrease the cold test of winterized cottonseed oil materially.

by the addition of. a small percentage of crude cottonseed oil.

The application of our invention to winterized cottonseed oil mayperhaps best be explained by an example. Crude "ottonseed oil as itcomes from the mill is treated with caustic soda by any of the usualprocesses to remove the free fatty acids and excessive color due to thepresence of impurities. This oil is then winterized by seeding at lowtemperatures for the usual periods of time, and thereafter filtered toremove the crystals of tri-stearine and other solid, fatty glycerides.To this winterized product, which would ordinarily be ready fordeodorization and subsequent use, we add a small percentage of aselected crude cottonseed oil, which has the effect of retarding furthercrystallization of the stearine. The amount ofcrude oil necessary toaccomplish this improvement in the quality of the salad oil isrelatively small. We have noticed very material improvement with amountsas low as 0.5%. On the other hand, there is further improvement withlarger amounts, and we have in some cases used as much as 5%. Thesepercentages are given by way of illustration and not byway oflimitation.

The mixture of winterized and crude cottonseed oil which has been thusprepared is then, in accordance with our invention, subjected todeodorizatlon' by any of the usual methods of carrying out this process,such as blowing with steam, either with or without a vacuum, etc.

, In selecting the crude cottonseed oil to be added in carrying out thisinvention, itshould be remembered that some crude cottonseed oil,especially cold pressed oil, contains an ingredient known as gossypol,which has undesirable physiological effects when taken into the humandigestive tract. This substance is ordinarily removed by causticreiining which would destroy the value of crude cottonseed oil for thepurpose of the present invention. Consequently, when carrying out ourinvention in connection with edible fats and oils for shortening orsalad oil, as has been described, we'prefer to select oils from hotpressed mills which show a negative test for gossypol. Gossypol isordinarily absent in hot pressed oils since it is in part precipitatedwith the meal and in part destroyed by the heat.

We have found that winterized cottonseed oil produced in accordance withour invention is increased in stability, under most conditions, morethan 100 per cent. For example, in one test, we prepared salad oil fromwinterized cottonseed oil, which, due to the crystallization ofstearine, showed cloudiness in twenty-one hours when held at 32 F. Thesame salad oil, to which had been added five-tenths per cent of crudecottonseed oil, showed cloudiness in forty-eight hours when held at 32F. The same salad oil, to which one per cent crude cottonseed oil hadbeen added, showed cloudiness in fifty-five hours when held at 32 F. Thesame salad oil with three per cent crude cottonseed oil added, showedonly very slight cloudiness after being held for ninety-six hours at 32F.

It will be seen, therefore, that we have invented a process whichincreases the stability of edible oils and fats, and when used withwinterized cottonseed oil produces a salad oil of better cold test thanmay be secured by the ordinary known methods.

It will be also understood that such cottonseed oil or other productsmay be variously treated if desired, in any manner which does notdestroy the anti -oxidant value of the material. For example, crudecottonseed oil may be deodorized by blowing with steam .or otherwise,before being used in the practice of our invention, or the productmanufactured in accordance with our invention may be deodorized orotherwise treated in any manner which will not destroy the value of theanti-oxidant bodies present in the product, or in the case of winterizedcottonseed oil, will not destroy the crystallizing inhibiting propertiesthereof.

Attention is called to United States Patent No. 1,911,222 to Walter F.Bollens and Roy C. Newton, entitled Shortening agents and method ofproducing the same, wherein an improved process of chilling lard andother shortening products is described and claimed, whereby an improvedproduct, having improved creaming qualities, is

produced, and in which the size and shape of the crystals produced bythe chilling operation are so altered, as compared with the ordinarychilled products, that the resulting semi-solid material when used inthe preparation of cakes, iclngs, and the like, will retain more air ormoisture in a finely divided state.

In the case of ordinary chilled products, melted fats, which wouldordinarily solidify when left to stand at room temperature, will remainin a liquid condition for some time after a few percent of crudecottonseed oil has been added. The e'ifect on the crystallization insuch case is clearly beyond that which would be expected by reason ofthe addition of such a quantity of liquid oil, as we have found byadding the same amount of refined cottonseed oil in a control test. Theaddition '02 a i'ew per cent of crude cottonseed oil to a shorteningproduct such as hydrogenated vegetable oil.

or hydrogenated lard. markedly influences the shortening productconsisting of a large percentage of caustic refined oils and fats and acomplement oi crude cottonseed oil. 2. As an article of commerce, astabilized shortening product consisting of substantially 95 to 99 percentcaustic refined oils and tats and a complement or crude cottonseedoil.

. 3. A stabilized food product consisting of caustic refined shorteningand a small added percentage of deodorized crude cottonseed oil.

4. A new food product consisting at a large percentage 01' winterizedcaustic refined cottonseed oiland a complement of crude cottonseed oil5. The method of stabilizing fats and oils which consists in firstcaustic refining the material and then incorporating therein a smallpercentage of crude cottonseed oil as a stabilizing agent.

6. The method of stabilizing lard which consists in adding thereto asmall percentage of crude cottonseed oil as a stabilizing agent.

"I. The method of manufacturing a salad oil which consists in firstcaustic refining. crude cottonseed oil, then Winterizing the causticrefined oil by seeding, removing crystals of solid fatty of crudecottonseed oil .to retard lization oi! solid i'atty glycerides.

8. The method of manufacturing a salad oil which consists in adding asmall amount of crude cottonseed oil towinterlzed caustic refinedcottonse'e oil.

further crystaladding a small percentage 9. The method of manuiacturingsalad oil which consists in adding a small amount of deodorized crudecottonseed oil to winterized caustic refined cottonseed oil.

10. The method of manufacturing a salad oil which consists in adding asmall amount of crude cottonseed oil to winterized caustic refinedcottonseed oil and thereafter deodorizing the material.

11. As an article of commerce, a stabilized shortening productconsisting of a large percen-. tage of caustic refined oils and acomplement of crude cottonseed oil.

12. As an article of commerce, a stabilized shortening productconsisting of substantially to 99 per cent caustic refined oils and a'complement oi crude cottonseed oil.

, 13. As an article of commerce, a stabilized shortening productconsisting of a large percentage of caustic refined fats and acomplement of crude cottonseed oil.

1'4. As an article of commerce, a stabilized shortening productconsisting of substantially 95 to 99 per cent caustic refined fats and acomplement of crude cottonseed oil.

15. A stabilized food product consisting of caustic refined shorteningand a small added percentage of deodorized crude cottonseed oil, theentire mass being deodorized.

16. A method ot'stabilizing edible fats and oils which consists in firstcaustic refining the fats and oils, then adding thereto a smallpercentage of crude cottonseed oil and thereafter stabilizing themixture to a deodorizing temperature.

. 17. The method of stabilizing edible oils and fats which consists infirst caustic refining and deodorizing the oils and fats and then addingthereto a small percentage of crude cottonseed oil which has beensubjected to a deodorization process.

ROYC. NEWTON. DONALD P. GRE'II'IE.

